Pumpkin Chocolate Chunk Ice Cream

Instructions

1. Place a large bowl in the freezer to prepare for ice cream, about 30 minutes.
2. In a small bowl, add cream cheese and sugar. Beat 5 minutes or until smooth. Add pumpkin puree and vanilla extract, beat 2 minutes or until fully combined. Set aside.
3. Add ice cream to the large chilled bowl. Using an electric mixer, mix on low until ice cream is soft but not melted, about 5 minutes.
4. With the mixer on low speed, drizzle pumpkin cream cheese into ice cream.
5. Add chopped chocolate and mix on low until just combined.
6. Working quickly, transfer the mixed ice cream into a smaller bowl or Tupperware container. Immediately cover with a double layer of plastic wrap, pressing the first layer of wrap to surface of ice cream to minimize exposure to air. Wrap tightly with a second layer of plastic to seal the entire bowl. Place in deepest part of freezer, closest to your ice bin. Freeze minimum 4 hours, best overnight, before serving.